Rajmaa Chaawal is a famous dish from the Punjabi cuisine. For this, rajmaa is cooked in an onion tomato gravy with some Punjabi spices and is generally preferred to be consumed with chaawal i.e. rice. Guests are served this dish with a dollop of butter to enhance it’s taste.
Red Rajmaa which has a dark reddish brown colour is mostly preferred to cook this dish. But, here I have used White Rajmaa which is slightly pinkish in colour as it is a bit more subtle and delicious in taste. Corriander leaves used for garnishing this dish give it a unique flavour, though using it is a matter of choice!
For some more delicious Punjabi dishes, do take a look at the following recipes too….
Here’s the recipe of the delicious Rajmaa Chaawal….
Prep Time : 25 min
Cooking Time : 25 min
Serves : 4-5
- 3/4 cup Rajmaa (light shade)
- 2 cups Water
- 1 cup Onion Puree (2 medium onions)
- 1 1/4 cups Tomato Puree (2 medium tomatoes)
- 1 heaped tbs Ginger Garlic Paste
- 1/2 tsp Turmeric Powder
- 1 tsp Spicy Red Chilli Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 1/2 tsp Corriander Powder
- 1/2 tsp Punjabi Garam Masala
- 1 tbs Kasuri Methi
- Salt to taste
- 1 tbs Homemade Ghee
- 1 tbs Cream
- Salt To Taste
- Chopped Corriander Leaves For Garnishing
- Homemade Butter Or Ghee As Required
Whole Spices For Tempering :
- 3 tbs Oil
- 1/2 tsp Cumin
- 2-3 CLoves
- 2 sticks Cinnamon (1″ each)
- 1 Black Cardamom
- 2 Bay Leaves
- To make Rajmaa Chaawal, soak the rajma overnight or for about 8 hours. This will give about 1 1/2 cups soaked rajmaa.
- Next morning, drain out all the water and transfer the rajma to a pressure pan.
- Add 4 cups water and close the lid. Pressure cook for 8 whistles on high flame and then on low heat for 7-8 minutes.
- In the meantime, heat a kadhai and add oil to it. When it heats up, add the whole spices.
- When they splutter, add the onion puree and saute for about 4-5 minutes.
- Add the ginger garlic paste and saute further for a few more minutes.
- Next, add the tomato puree and the turmeric powder, red chilli powders, corriander powder.
- Mix well and saute the mixture. Cover and cook on low heat, stirring occasionally till the mixture thickens and is well cooked.
- Uncover and add the Punjabi garam masala and cooked rajmaa with the water in which it was cooked.
- Add salt to taste and water as required to get a medium thick gravy.
- Bring it to a boil and check seasoning. Add the cream and some homemade butter or ghee at this stage and stir.
- Slightly heat a small kadhai, switch off the heat and add the kasuri methi to it.
- This will crisp up the methi leaves. Crush them into a fine powder with your fingers and add to the prepared gravy. Give it a good mix.
- Garnish with chopped coriander leaves and serve this delicious Rajmaa with some Chaawal (Jeeraa Rice) topped with ghee, alongwith some salad of choice!
Pictures depicting the cooking process :